Rasam Powder

When I started blogging couple of years ago, everyone in the food blogoshpere talked about Pedatha’s Cookbook. That was the first time I heard about the book. Since everyone was talking about it, I went a head and bought myself a copy of Cooking at Home with Pedatha. This book is a collection of traditional vegetarian Andhra recipes and Pedatha is the oldest daughter of former President of India, Dr. VV.Giri. I bought the book almost an year and a half ago and have not tried any recipes from it yet. The main reason being it is a vegetarian cookbook. It was about time I tried some recipes from this cookbook and last week I made Pedatha’s Rasam Powder. Made half the recipe. Check out the rasam or chaaru recipe here.

In a pan dry roast coriander, cumin and fenugreek seeds. Roast them separately, one at a time and let them cool.

Take oil in a pan and roast red chilies, curry leaves, pepper corns and heeng, one at a time. Don’t roast all these ingredients together. Roast the red chillies until crisp and light red or brown in color, curry leaves until they turn dark green, hing for few 10 – 15 seconds and black peppercorns until the aroma arises. The recipe calls for roasting the pepper corns in ghee but I roasted them in oil instead.

By now the kitchen and the house will be filled with beautiful aroma of roasted spices. Let the ingredients cool and grind them together to a fine powder. i used my coffee grinder to powder the spices.

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5 thoughts on “Rasam Powder”

thanks for this. i have come to Kolkata and have brought a pack of rasam powder for my brother he likes every south indian dish and when i gave that o him he asked what will I do when this is finished. guess gonna give this link to him as an answer. thanks.

Rasam powder is always something we run out of and wonder how to get the perfect taste and flavor like our mothers make in India. Its great that you posted this one. Will bookmark to be used when I am in need. Thanks for sharing.